And having something on hand is makes feeding such a child efficient. She can go into the fridge and grab a wrap, a burrito, or a sandwich without having to ask me about it. When she has eaten two bites because that's all she ever eats, she can put it back in the container and get it again later.
No fuss for me. No grumbling tummy for her. Win-win.
Since we make so many on-the-go meals, I have found it better to make the wrap at home. We save a lot of money doing this since I can make a dozen or more pita breads on Sunday and freeze half of them for the second week. Easy peasy.
My pita recipe comes out warm and delicious every time and you can easily make this recipe in your kitchen too. The pita bread is a little time consuming, so I recommend making it on the same day you do meal prep. Preferably start it in the morning, let the dough rise while you are grocery shopping, and then come back to finish the bread.
- 1 tbsp active dry yeast
- 1 tbsp sugar
- ½ cup warm water
- 4 cups flour
- 2 tsp salt
- 1 cup warm water
- 1 tbsp olive oil
- Dissolve the yeast and sugar in ½ cup warm water. Allow it to sit, covered for 15 minutes.
- In another bowl, dissolve the salt into 1 cup warm water.
- In a large bowl add the flour, making a well in the center. Above the salt and yeast waters to the flour. Knead for 10 minutes.
- Pour in the olive oil and continue to knead the dough for another 10-15 minutes.
- Shape into a ball and cover. Let the dough sit on the counter for 1-2 hours. Punch it down and knead for 5 minutes.
- Preheat the oven to 350 F. Lightly oil baking sheets.
- Split the dough up into 2-inch balls. Roll out to ¼ inch thick. Bake for 3 minutes on each side.